Cook the Rice: Rinse 1 cup of rice under cold water until the water runs clear.

Fill a pot with water, add a pinch of salt, and bring to a boil. Add the rice and cook according to the package instructions, or until the rice is tender. Drain and set aside.

Prepare the Vegetables: In a large pan, heat some vegetable oil over medium heat.

Add the chopped onion and sauté until soft and translucent.

Add the chopped bell pepper and grated carrot, and continue to cook for a few minutes until the vegetables are slightly tender.

Blanch the Broccoli: Bring a separate pot of water to a boil and add the broccoli florets. Cook for about 3 minutes, then drain and immediately place the broccoli in ice water to stop the cooking process. Drain again and set aside.

Prepare the Seasonings: Add the minced garlic to the sautéed vegetables and stir for about 1 minute until fragrant.

Season the vegetables with salt, black pepper, and paprika to taste.

Combine the Ingredients: In a large mixing bowl, combine the cooked rice, sautéed vegetables, and blanched broccoli.

Stir in the shredded mozzarella cheese and mix well.

Prepare the Eggs: In a separate bowl, beat the 4 eggs and season with a pinch of salt and pepper.

Pour the eggs over the rice and vegetable mixture and stir until everything is well combined.

Assemble the Casserole: Preheat the oven to 180°C (360°F).

Grease a baking dish with vegetable oil and pour the rice and vegetable mixture into the dish, spreading it out evenly.

Bake the Casserole: Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is set.

Serve and Enjoy: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy the hearty flavors of rice, vegetables, and cheese!